This beautiful and ruddy dough gets its name from its amazing crumbly texture. It can be used for savory and sweet cakes, tarts, biscuits and any other baked goods. You can even bake pizza or that same grated pie. Catch 5 classic recipes with step-by-step photos on how to make shortbread dough!
1. Shortcrust pastry in accordance with GOST
The classic recipe for shortcrust pastry used in bakeries and shops.
You will need: 200 g butter, 140 g icing sugar, 350 g flour, 3 yolks, 1 tsp. baking powder, a pinch of salt, 2-3 drops of vanilla or rum essence.
Preparation:
1. Put the butter in advance so that it melts to the point where it can be squeezed with your finger. Beat it with a mixer for 3-4 minutes.
2. Add sugar or icing sugar and mix with a mixer until smooth, about 5 minutes. Fine powder mixes better, but this is not necessary.
3. Continuing to stir, add the yolks one at a time or all at once.
4. Add baking powder, salt, essence (or vanilla sugar to taste) and stir again. At the very end, add flour and quickly knead the dough.
5. Roll out the dough into a flat cake of medium thickness, wrap in plastic wrap and refrigerate for 30-40 minutes. Then it can be used.
2. Universal shortcrust pastry
This shortcrust pastry recipe works for everything from cheesecake to pizza to tartlets.
You will need: 200 g butter, 400 g flour, 1 egg, 100 g sugar (to taste), a pinch of salt.
Preparation:
1. Add a pinch of salt and sugar to the sifted flour, mix. Change the amount of sugar from 2-3 tbsp. to a glass - depending on what you plan to cook next.
2. Put the softened butter to the flour and rub into crumbs by hand.
3. Add the egg, mix again and hand knead into a smooth elastic dough.
4. Put it in a bag or wrap it in plastic and put it in the refrigerator to rest for about 50 minutes.
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3. Shortcrust pastry with lemon juice
Citric acid extinguishes the soda, and the dough is lighter and more tender.
You will need: 2-3 eggs, 1 cup sugar, 3 cups flour, 250 g butter, 0.5 tsp. soda, 3-4 drops of lemon juice, vanilla sugar.
Preparation:
1. Break the eggs into a bowl, whisk them and crush them with sugar until smooth.
2. Cut the softened (but not melted) butter into cubes and add to the eggs. Stir with a whisk or fork.
3. Put out the soda with lemon juice directly in a spoon and stir into the dough. Add vanilla sugar there to taste.
4. Add sifted flour and knead as you go. The amount can be changed according to the consistency. It is better to knead the dough with your hands on a table or silicone mat so that it is homogeneous.
5. Wrap the dough in foil or bag and refrigerate for 40-60 minutes.
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4. Shortcrust pastry in a mixer or kitchen machine
Choose the spatula attachment and you will get a perfect homogeneous dough without getting your hands dirty.
You will need: 100 g sugar, 200 g butter, 300 g flour, 1-3 eggs.
Preparation:
1. Cut the butter into cubes and place in the bowl of the kitchen machine. Add sugar and beat for 10-15 minutes on high power until smooth and fluffy.
2. Reduce speed to medium, add eggs and all flour. The density of the dough depends on the number of eggs - the fewer there are, the denser it is.
3. Place the dough in a bag or plastic wrap and refrigerate for 30-40 minutes.
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5. Shortcrust pastry on water
This is the perfect shortcrust pastry recipe for large and pretty topped pies.
You will need: 250 g flour, 1 yolk, 50 ml water, 100 g butter, 80 g sugar, a pinch of salt.
Preparation:
1. Cut the butter into cubes and let it warm to room temperature.Mix it with flour, salt and sugar by hand until crumbled.
2. Make a depression in the dough, add the yolk and water, and stir again.
3. Knead the dough well, roll it into a ball, wrap it in plastic foil and put it in the refrigerator for an hour. Ready!
